Ingredients
- 3 tablespoons light brown sugar
- 1 tablespoon honey
- 2 tablespoons butter
- 1/4 cup Dijon mustard
- 2 tablespoons soy sauce
- 2 tablespoons olive oil
- 1 tablespoon finely grated ginger
- Vegetable oil
- Salt and freshly ground black pepper
- 8 salmon fillets, 6 ounces each (Use ASC-certified salmon)
Preparation
- On the side burner, melt the brown sugar, honey and butter in a small saute pan over medium-high heat.
- Remove from the heat and whisk in the mustard, soy sauce, olive oil and ginger. Let cool.
- Preheat grill to medium heat. Brush salmon with vegetable oil and season with salt and pepper to taste.
- Place the salmon skin side down on the grill. Coat the flesh of the salmon fillets with the brown sugar mixture.
- Grill for 6 to 8 minutes to medium doneness, turning once after 5 to 6 minutes.
Credit: Chef Bobby Flay